Asparagus Nevada

2 Servings
100% would make this recipe for Asparagus Nevada again.

This delicious side to any meat or fish meal was served at the Hilton Resort in Reno, Nevada, but the addition of colored peppers brightens the appearance and flavor.

0 : 20

0 : 10

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Asparagus Nevada Ingredients

2 medium Green onions diced, including greens	8 ounces Green Beans french cut, frozen work well
1/4 cup Bell pepper red, slivered	2 tablespoon Butter
1/4 cup Bell pepper yellow, slivered	4 sprigs Tarragon fresh, diced
1 dozen Asparagus small stalks, cut in 1/2 lengths, leave head about 3 inches long	1 tbs Parmesan fresh, grated

Instructions for Asparagus Nevada

1. Melt butter in sauce pan until hot (Clarified butter won't burn if that is a concern. See note below)
2. Add green onions and peppers and saute until just beginning to soften
3. Reduce heat to medium, add Asparagus, green beans and tarragon, cover and heat until Asparagus is tender.

Sprinkle with freshly grated (real) Parmesan.

NOTE: To clarify butter, melt in covered container in microwave. A two cup, clear Pyrex measure works well as it has a handy handle and lets you see what you are doing. Let stand a minute, gentle tip to one side and spoon off clear top liquid. Discard bottom dregs.

Main Ingredient: AsparagusCuisine: American

Ingredient Insight - look inside this recipe

Asparagus

Beans

Bell Pepper

Butter

Parmesan

Tarragon

Summer Saute Side Dish American Asparagus

for flavor and categorization

When purchasing Asparagus reach for spears the thickness of a pencil or less. Remove at least one-half inch of the base and store in an upright container (such as a juice pitcher) with several inches of water in the bottom. Use within three to five days of purchase. Use real Parmesan cheese. The difference in flavor from mass-produced imitations is telling. [I posted this recipe.]